Brie and White Chocolate Fruit Dip

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  • 1/4 pound white chocolate, chopped
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 pound brie, rinds trimmed, cut in cubes, room temperature
  • 1 tablespoon fresh-squeezed lemon juice


Melt chocolate over a gentle double boiler and hold over very low heat.
Using a hand mixer or stand mixer, beat cream cheese until very soft and creamy, then set aside.
In a separate bowl, beat brie until very soft and creamy, about 3 minutes depending on temperature (if you’re using a stand mixer and you have just one bowl, you’ll need to move the cream cheese to another bowl so you can use the mixer bowl for the brie).
Add about a third of the cream cheese to the brie and beat until well combined, scraping sides of bowl.  Repeat with remaining cream cheese in two more additions, scraping bowl between each. With mixer on low speed, pour in melted white chocolate; beat until well combined. Stir in lemon juice.
Enjoy with cut fruit. If making ahead, leave at room temperature for about 15 minutes and stir before serving.

This dip sets up nicely when chilled. Try using it to frost a cake, or increase the white chocolate to 1/3 pound and use as filling for a no-bake brie cheesecake! 

Recipe from Central Market Mill Creek - Culinary Resource Center
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